Mango Cake (gluten-free, dairy-free & sugar-free)
 
 
It is sooo easy to make and the mango curd can easily be whipped up in less than 10 minutes the day before to give it time to thicken.
Author:
Ingredients
  • 2 cups sorghum flour
  • ½ cup palm sugar, maple sugar or rapadura
  • 2 tsp baking soda
  • 1½ tsp ginger powder
  • ¼ tsp nutmeg, freshly grated if possible
  • ½ tsp sea salt
  • 3 Tbsp chia seeds
  • 3 eggs
  • 1 Tbsp vanilla extract
  • 3 cups chopped mango (about 2 mangoes)
Instructions
  1. Preheat oven to 350 F. Grease a 9x9 or 8x8 baking pan and set aside.
  2. Grind the chia seeds in your coffee grinder.
  3. Stir together sorghum flour, palm sugar, baking soda, ginger, sea salt and ground chia seeds.
  4. Put eggs, vanilla, chopped mango in a blender (I used my Blendtec). Blend on high until thoroughly blended, about 20 seconds.
  5. Pour the mango mixture over the dry ingredients and mix together until well combined.
  6. Pour the mixture into the greased pan and bake for 25-35 minutes or until the toothpick comes out clean.
  7. Slather it with mango curd and enjoy!
Notes
If I had some fresh strawberries, I would totally top the cake with fresh, sliced strawberries after spreading on the mango curd.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/mango-cake-gluten-dairy-sugar-free/